For 1 1/2-pound and 2-pound bread machines. The shape of this traditional Greek Easter bread is what gives it its name. It is meant to be cut when the entire family sits down to Easter dinner. Each person is supposed to receive one slice from each of the three pieces.
- 1/2 cup water, warm
- 3 large eggs, divided use
- 1/3 cup butter, cut up
- 1 tsp salt
- 3 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp anise seed
- 3 tsp bread machine yeast
- 1 cup golden raisins
Measure water, 2 eggs, 1 egg yolk (reserve the egg white), butter, salt, flour, sugar, anise seed and yeast into bread machine pan in the order suggested by the manufacturer. Process on dough/manual or dough/pasta cycle.
When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; reserve. Knead raisins into remaining dough; divide into three equal pieces. Form each into a smooth ball; arrange on a greased baking sheet in the shape of a three-leaf clover. Divide reserved dough into four equal pieces, roll each to 10-inch rope. Place two ropes side by side; twist together, pinching ends to seal. Repeat with remaining ropes. Arrange twisted ropes on clover in the shape of a cross, tucking ends under. Cover; let rise in warm, draft-free place until double in size, about 45 to 60 minutes.
Lightly beat reserved egg white; brush on dough. Bake at 375 F for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning. Remove from pan, cool on wire rack.
Recipe source: Fleischmann’s Yeast